Vegan Banana Protein Pancakes (Edit recipe)

Refined sugar-free and so delicious, you’d never guess by the taste and texture that these simple Vegan Banana Protein Pancakes are egg-free and dairy-free. I’ve been making these for my boys for years. They absolutely love them. You will too.

10 minutes

4 minutes to 5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	484
Fat:	8 g
Carbohydrates:	73 g
Protein:	27 g
Cholesterol:	0 g
Sodium:	1717 mg
Fiber:	5 g
Sugars:	23 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 2-4

Ingredients

0.75 cup Unsweetened Vanilla Almond Milk
1 Tbsp Apple Cider Vinegar
0.75 cup All Purpose Flour
0.25 cup Vanilla Protein Powder, Vegan
4 tsp Baking Powder
1 pinch Salt
1 Tbsp Plant Based Butter, Melted; plus more for greasing hot griddle
2 tsp Pure Vanilla Extract
2 Tbsp Pure Maple Syrup, Plus more for serving over pancakes
1 whole Banana, Very ripe; mashed

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat electric griddle to 325°.
Whisk almond milk and vinegar in small bowl to combine; allow to sit 10 minutes.
In medium bowl whisk to combine flour, protein powder, baking powder and salt.
Add melted butter, vanilla extract and maple syrup to dry mixture. Do not stir yet.
Add almond milk mixture; stir until just combined. Stir in mashed banana (it’s ok if there are a few small clumps; do not over-mix batter). Let sit 1-2 minutes.
Grease hot griddle with plant butter. For each pancake, drop 1/3 cup-fuls of pancake batter onto hot griddle. Once small bubbles appear, after about 2-3 minutes, flip pancakes over to continue cooking, about 2 minutes. Makes approximately 8 (4-inch) pancakes.

Notes

I typically double or triple this recipe and make a batch for the week or to freeze because you can easily drop a couple refrigerated pancakes into the toaster to reheat for a super quick breakfast the following day. Will keep fresh in refrigerator for 5 days. Once completely cooled, I place pancakes in a single layer in resealable, gallon-size bags and write the date I made them on bag with permanent marker (so I don’t forget when I made them). Dairy-free. Egg-free. Refined sugar-free. Soy-free. Sesame-free. Easily made nut-free if you sub your favorite nut-free plant milk. Plant-based.